Fish Tacos with Southwestern Cole Slaw

Fish Tacos with Southwestern Cole Slaw  At This Mama Cooks! On a Diet - thismamacooks.com

Fish tacos are one of my favorite foods, which was why I was so excited that my friend, Holly Clegg, offered to share her recipe for Fish Tacos with Southwestern Cole Slaw. Not only is this a terrific meal for Lent, it’s great for entertaining, too. Plus, if you have picky kids like I do, you may be able to persuade them to try some fish with their cole slaw!

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, KITCHEN 101: Secrets to Cooking Confidence, too!

Seafood for dinner

Looking for a delicious meatless Lenten meal? With the festivities of Mardi Gras behind us, one of my very favorite ingredients is seafood, always keeping various types such as salmon, shrimp, or tilapia in the freezer for quick, go-to meals. And what better time to spotlight this mouth-watering meal, Fish Tacos with Southwestern Slaw, that just happens to be healthy, then when the Lenten season falls in the National Nutrition Month of March!

With only 140-200 calories and very little fat and sodium in 4 ounces of fish, such as tilapia and trout – baked fish is always a lean heart-healthy choice. What a great fresh recipe to check out with spring weather around the corner – I cannot wait for you to try it!

Fish Tacos with Southwestern Cole Slaw  At This Mama Cooks! On a Diet - thismamacooks.com

Fish Tacos with Southwestern Cole Slaw

Spicy fish and fabulous cool cole slaw — easy and perfect pairing. Jarred jalapeño may be used, adjusted to preference, or left out.

Recipe from KITCHEN 101: Secrets to Cooking Confidence

Ingredients

For fish tacos:

  • 1 1/2 pounds tilapia filets (or fish of choice)
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 6 corn tortillas
  • Southwestern Cole Slaw (recipe follows)

For cole slaw:

  • 1 (10-ounce) bag angel hair or classic cole slaw (about 5 cups)
  • 1 cup chopped green onions
  • 2-3 tablespoons chopped jalapeños (found in jar)
  • 1/2 cup chopped tomatoes
  • 1 (11-ounce) can Mexican style corn, drained
  • 3/4 cup nonfat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 1 avocado, chopped and drizzled with lime juice

Directions

For fish tacos:

  1. Preheat broiler. Season fish with chili powder and season to taste. Broil 4-6 minutes per 1/2–inch thickness or until fish flakes with fork. Fish may be grilled or pan sautéed also.
  2. Fill each tortilla with fish and Southwestern Cole Slaw.
  3. Warm tortillas according to package directions or heat in microwave about 30 seconds covered with damp paper towel. Serve with cole slaw or condiments of choice.

For cole slaw:

  1. In a large bowl, combine cole slaw, green onions, jalapeños, tomatoes, and corn.
  2. In a small bowl, mix yogurt, mayonnaise, and vinegar. Toss with slaw. Season to taste and fold in avocados.
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Total Time: 40 Minutes
Servings: Makes 6 fish tacos and 12 (1/2 cup) servings of cole slaw.
  • Serving size: 1/6 of recipe
  • Calories: 209
  • Calories from Fat: 40 (19%)
  • Total Fat: 4g
  • Saturated fat: 2g
  • Unsaturated fat: 2g
  • Sodium: 353mg
  • Total Carbohydrates: 16g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 26g

Dietary exchanges for fish tacos: 1 starch, 3 lean meat

Nutritional info for Southwestern Cole Slaw

Per serving:

  • Calories 76
  • Calories from Fat 35%
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 173mg
  • Carbohydrates 10g
  • Dietary Fiber 3g
  • Total Sugars 4g
  • Protein 3g

Dietary exchanges for cole slaw: 1/2 starch, 1/2 fat

Recipe and photo used with permission of the author.

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